Spiced potato with maple cashews and avocado dressing

Instructions

1. Preheat the oven to 200˚C. Place the potatoes onto a large baking dish and drizzle with the olive oil. Sprinkle with the Indian curry powder, black pepper and sea salt flakes and toss well to combine. Roast for 15 minutes, or until browned and tender. Allow to cool at room temperature, until ready to serve.
   
2. While potatoes are roasting, melt the coconut oil over low heat in a large frying pan. Add the cashews and toast for 2-3 minutes, tossing occasionally. Once the nuts begin to brown, add the remaining ingredients for the cashews. Cook for a further 2 minutes, then remove from the heat and allow to cool. Break apart before serving.
   
3. To make the avocado pesto, combine the ingredients in a medium bowl and use a stick blender to whiz until smooth and creamy. Add a splash of water for a more pourable consistency.
   
4. To serve, in a large mixing bowl combine the cooled roasted potatoes, cashew nuts and salad greens and toss lightly to combine. Transfer to a large serving platter, pour over the avocado pesto and serve.